Here’s one way to use up your leftover turkey.  It’s especially nice that it has a different flavor profile from standard Thanksgiving fare, but will work even with a Thanksgiving-flavored bird.  I achieve the fresh cilantro by freezing it in chicken broth when I have extra.  One ice cube is basically 2 Tbsp.

We serve Tabasco, chives, diced tomato, cheddar cheese, and sour cream on the side.  We often have cornbread.

White Chili
Recipe courtesy of The Big Red Cookbook from Betty Crocker

Ingredients:
1 Tbsp vegetable oil
1 medium onion, chopped
2 cloves of garlic, chopped
3 cups of chicken broth
2 Tbsp fresh cilantro
2 Tbsp lime juice
1 tsp ground cumin
½ tsp dried oregano
¼ tsp red pepper sauce
¼ tsp salt
1 can (11 ounces) of corn
2 cups chopped cooked chicken or turkey

Directions:

1. Heat oil in 4-Quart Dutch oven over medium heat.
2. Cook onions and garlic until tender.
3. Add all remaining ingredients except chicken/turkey.  Heat to boiling.  Reduce heat and simmer uncovered for 20 minutes.
4. Add chicken/turkey and simmer until hot.

This isn’t so much a chili recipe, as much as it’s a Tex-Mex flavored chicken soup.  It’s slightly modified from the recipe in The Big Red Cookbook from Betty Crocker.

I opted out of the beans as mine don’t eat them anyway.  And, I doubled the recipe, which worked fine.  The cooked chicken was half leftover from the roasted chickens a week back (I had planned for all of it to come from this but we ate more chicken initially than I thought, which is fine.) and half from a store-bought rotisserie chicken.  You could also add back in the hot sauce I omitted (1/4 tsp).

Our sides were scallions, tomatoes, cheddar cheese, sour cream, and corn muffins.

White chili
1 Tbsp vegetable oil
2 medium onions, chopped (1 cup)
2 cloves garlic, finely chopped
3 cups chicken broth
2 Tbsp fresh cilantro, chopped
Juice from two limes (2 Tbsp)
1 tsp ground cumin
½ tsp dried oregano leaves
¼ tsp salt
1 can (11 ounces) whole kernel corn, drained
1 can (15-16 oz) great northern beans, drained
1 can (15-16 oz) butter beans, drained
2 cups chopped cooked chicken

1. Heat oil in 4-qt Dutch oven over medium heat. Cook onions and garlic in oil, stirring occasionally, until onions are tender.
2. Stir in remaining ingredients. Heat to boiling; reduce heat.  Simmer uncovered 20 minutes.